- 24
0/5
(0 Votes)
Ingredients
- 24 frozen mini tart shells (in foil cups) thawed
- 4 eggs
- 1 1/4 cups milk
- 1 tsp Dijon mustard
- 1/4 tsp each salt and pepper
- 8 slices bacon, cooked and crumbled
- 2 green onions, sliced
- 1 cup shredded Swiss cheese
Preparation
Step 1
Place tart shells on rimmed baking sheet; divide bacon, green onions and cheese among shells.
In bowl, whisk together eggs, milk, mustard, salt and pepper; pour into tart shells. Bake in bottom third of 375F oven until pastry is golden and filling is just set, 25 to 30 minutes. Serve warm. Makes 24 servings.
*Make ahead: Let cool. Refrigerate in airtight container for up to 3 days; reheat in 400F oven for about 4 minutes.
*Though you may have a touch of filling left over, resist the urge to overfill over they may stick to the foil cups.